These buttermilk scones are probably the quickest, easiest and perhaps cheapest recipe we’ve featured on Cakes & Bakes.
There are only 2 ingredients; self-raising flour and buttermilk… Three, if you count the pinch of salt. And they take less than half an hour to make; from getting the ingredients out of the cupboard, to taking the scones out of the oven.
It’s a great beginner’s recipe or something to make with the kids. All you need is equal weights of flour and milk – simple to remember!
The scones make a great afternoon snack that can be put together in almost the same time as it might take to make a sandwich. Have them savoury with thin slices of sharp cheddar cheese, or go sweet with a fruit jam and clotted cream.
I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.
One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.
It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.
National Pie Week is going from strength to strength here in the UK. It’s been talked about all over social media and in the traditional media too. Chris Evans and his team have been waxing lyrical about pies they’ve been sent by bakeries from all over the country.
The original recipe is a single pie done in a shallow pie plate. I quite liked the idea of doing little individual hand pulled pies. I used a couple of cling film-wrapped jars in lieu of a pastry dolly.
Pulled pies are usually made using hot water pastry, but I was being lazy and just whizzed up a quick batch of shortcrust pastry. I think it worked just fine, but I’m sure Paul Hollywood wouldn’t approve!
This recipe made 4 small pies but you can easily scale it up. We had one each so I put the other two in the freezer – pre-baked – so that they can be taken out and baked off the next time we fancy a pie.
There was a little bit of pastry left over – isn’t there always? I quite like rolling it out thinly, slicing it into long thin strips, sprinkling over with cheese and baking for 15 minutes. What do you do with yours?
I’ve already started thinking about what pie I’m going to make next year!
I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for me!
It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!
There’s a base made from crushed Oreo cookies…
…a thick, intense dark chocolate middle layer…
…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!)
It was a real winner with everyone who tried it… and there’s now a note in my recipe file for “must make again!”
We do love a hearty pudding on a cold winter’s day – and what could be better than jam roly poly?
I have to confess that I needed two attempts to perfect this week’s bake.
Roly Poly ‘Mark I’ was a disaster. There wasn’t enough jam to start with. Also I rolled up the pastry way too tightly. Last and certainly least, I boiled it. A method I’d read in a few recipes. It was so bad that Justin spat it out declaring it was the worst thing I’d ever made! Ever!!
I’m pleased to report that Roly Poly ‘Mark II’ was a triumph!
The ingredients were blended gently, then rolled not too tight… with plenty of filling.
Sugar was sprinkled over the surface (another omission in the earlier version).
And finally it was baked to a wonderful golden brown, the hot jam oozing through cracks.
After allowing to cool slightly, it was devoured – with lashings of custard of course!
And the official verdict from the chief taster? “Superb – I could eat that all over again!”